Mutton Yakhni Pulao is a rich and comforting dish made by cooking basmati rice in a deeply flavorful mutton broth (yakhni). Originating from North India and parts of Pakistan, this pulao is subtly spiced and cooked in a pressure cooker for convenience without compromising taste.

What is Mutton Yakhni Pulao?

Yakhni Pulao is a rice dish cooked with mutton stock infused with whole spices. The term “yakhni” refers to the spiced broth made from meat, which becomes the base for cooking rice. The end result is a fragrant, flavorful, and aromatic meat-and-rice dish that is less spicy but rich in depth and taste.

Main Ingredients of Mutton Yakhni Pulao:

• Mutton with bones and fat for a rich broth

• Whole spices for depth of flavor

• Basmati rice for fragrant long grains

• Fried onions for sweetness and color

• Yogurt and green chili paste for richness and slight heat

• Kewra water and food color for a touch of aroma and presentation

What Is So Special About Mutton Yakhni Pulao?

• Made in a pressure cooker, it reduces the cooking time drastically

• Uses simple pantry spices to build layers of complex flavor

• The yakhni base enhances the richness without making it spicy

• Suitable for gatherings, festivals, or hearty family dinners

MEYER Presta 5.5L Tri-ply with Outer Lid Pressure Cooker

Quick and Easy Pressure Cooker Yakhni Pulao

This version brings traditional slow-cooked flavor in a fraction of the time. No need to simmer for hours—just extract deep flavors using a pressure cooker in two stages: first the broth, then the rice.

How to make Pressure Cooker Mutton Yakhni Pulao

Prepare the Yakhni (Mutton Broth):

1. Add the following to a pressure cooker:

• 1.5 kg mutton with bones

• 1 onion, 1-inch ginger, 1 whole garlic

• 4–5 green chilies

• 1 tbsp fennel seeds, 1 tbsp coriander seeds

• 3 cinnamon sticks, 6 green cardamoms, 2 black cardamoms

• 10 black peppercorns, 10 cloves

• 2 curry leaves, 1.5 tbsp salt, 2.5 liters water

2. Pressure cook for 5–6 whistles.

3. Strain the yakhni and reserve the broth and meat separately.

Prepare the Pulao:

1. Heat 1 cup ghee or oil in a large pressure cooker.

2. Add:

• 10 cloves, 1 black cardamom, 1 star anise, 5 green cardamoms, 1 tbsp cumin, 10 peppercorns

3. Add 2–3 tbsp ginger garlic paste and 2 tbsp green chili paste. Sauté.

4. Add ½ cup yogurt and sauté until oil separates.

5. Add the cooked mutton pieces and sauté for 5 minutes.

6. Add soaked 1 kg basmati rice and mix gently.

7. Pour in the reserved yakhni (adjust to 1.5 times the rice volume).

8. Add 1 tbsp kewra water, food color, fried onions, and whole green chilies.

9. Pressure cook on low for 1 whistle. Let pressure release naturally.

10. Fluff gently and serve hot with raita or salad.

Expert Tips

• Soaking rice for 45 minutes gives long, fluffy grains.

• Use bone-in mutton for deeper flavor in the yakhni.

• Strain the broth well to avoid any whole spices in the final dish.

• You can finish the pulao with a few drops of ghee for added richness.

Recipe Card

Pressure Cooker Mutton Yakhni Pulao

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Category

Main Course

Servings

6

Prep Time

20 minutes

Cook Time

45 minutes

Calories

480

Mutton Yakhni Pulao made in a pressure cooker — rich, aromatic, and packed with flavor. An easy one-pot meat-and-rice recipe perfect for special occasions or family meals.

Author:

Parth kapoor

Ingredients

For Yakhni:

• Mutton with bones – 1.5 kg
• Onion – 1
• Ginger – 1 inch
• Garlic – 1 whole
• Green Chilies – 4–5
• Fennel Seeds – 1 tbsp
• Coriander Seeds – 1 tbsp
• Cinnamon – 3 small pieces
• Green Cardamom – 6
• Black Cardamom – 2
• Black Peppercorns – 10–12
• Cloves – 10
• Curry Leaves – 2
• Salt – 1.5 tbsp
• Water – 2.5 liters

For Pulao:

• Cooking Oil/Ghee – 1 cup
• Sliced Onions – 3 (fried)
• Ginger Garlic Paste – 2–3 tbsp
• Green Chili Paste – 2 tbsp
• Cloves – 10
• Black Cardamom – 1
• Star Anise – 1
• Green Cardamom – 5
• Cumin – 1 tbsp
• Black Peppercorns – 10
• Nutmeg & Mace Powder – ½ tsp
• Yogurt – ½ cup
• Basmati Rice – 1 kg (soaked 45 minutes)
• Kewra Water – 1 tbsp
• Fried Onion – as needed
• Green Chilies – 3–4
• Orange Food Color – a pinch

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Directions

1. Prepare the yakhni by pressure cooking mutton with spices, then strain and reserve.

2. Sauté spices, ginger garlic paste, and yogurt in oil/ghee.
3. Add cooked mutton, then soaked rice.
4. Add yakhni, kewra, fried onions, and chilies.
5. Pressure cook on low for 1 whistle. Let it depressurize.
6. Fluff and serve with accompaniments.

Recipe Note

You can adjust spice levels to taste. Substitute mutton with chicken for a quicker version, reducing cooking time accordingly. Use basmati rice for best results.